Baked Gooseberry Custard Soufflé

Ingredients

• 3 pints gooseberries
• Castor sugar to taste
• 1/2 pint milk
• 4 eggs

Method

1. 1 Stew gooseberries with 1/2 teacupful (3/4 cup) water until soft. Rub fruit through a sieve and place into a pie dish.
2. 2 Beat egg yolks well. Mix with heated milk and pour over the gooseberries, mixing all well.
3. 3 Bake in a moderate oven (350°F) until set.
4. 4 Beat egg whites to stiff peaks with a little sugar. Lay over the soufflé a few minutes before done to set. Serve quickly.